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Antioxidant activity and storage regime of defatted grape seeds flour

Bogoeva, Adelina L., Durakova, Albena G., Pavlov, Atanas I., Yanakieva, Velichka B., Vrancheva, Radka Z., Bozadzhiev, Bozhidar V., Choroleeva, Kornelia B.
Wine studies 2017 v.6 no.1
2,2-diphenyl-1-picrylhydrazyl, Escherichia coli, Salmonella, Staphylococcus aureus, alcoholic fermentation, antioxidant activity, flour, grape seeds, grapes, particle size, plastic bags, relative humidity, seeds, temperature, wines, Bulgaria
In the present paper, we examined the antioxidant activity of a defatted grape seeds flour of different grape varieties locally grown in Bulgaria. The seeds are retrieved after alcoholic fermentation and the antioxidant activity of the flour was assessed by using four different methods, namely DPPH, ABTS, FRAP and CUPRAC. The results are presented in mM TE/g extract. The values are 586,08 (±41,55); 945,41 (±90,97); 553,39 (±45,57) and 667,73 (±64,30), respectively. The results are also showed in mM TE/g flour. The values are 58,67 (±4,16); 94,64 (±9,11); 55,40 (±4,56) and 66,85 (±6,44), respectively. During three-month storage of the flour in plastic bags (temperature 25 ºC and relative humidity 75%), no living cells of pathogenic organisms (Escherichia coli, Staphylococcus aureus and Salmonella spp.) or apparent molding were detected. The flour particle size has not changed either.